There is something utterly intoxicating about the smell of fresh pesto: the fragrant scents of basil and pine nut oil, mixing with the heady smell of garlic and the pungency of parmesan is enough to drive me c-razy. I really think I could eat an entire batch with a spoon, straight from the blender container. Spread it on some toasted sourdough and top with cherry tomatoes: divine. Stir it through fresh pasta and sprinkle with extra parmesan: I’m in food heaven. Obviously you can use whatever pasta you like – fresh egg pasta from the shop or just dried store-cupboard pasta. But if you’re feeling like a real treat then you can follow my recipe for homemade pasta dough. I cut the pasta on the thinnest setting, because it reminds me of the fresh pasta that my parents would always buy from a local Italian deli when we had fresh pesto for dinner, and that makes me happy.
To call this a recipe is really a gross exaggeration. We’re basically grabbing a pile of ingredients and letting the blender do all the work. I’ve given you the rough quantities that I used in our pesto on Sunday, but there’s no right answer here and it can change from batch to batch. This is my mum’s recipe and her classic answer to a question about quantities is “some”, which tells you all you need to know about making pesto. You can make your pesto personal to your own taste by adjusting the amounts of all the different flavours after the first blend. You can even go fancy and toast the pine nuts or add other green leaves like rocket, but in my opinion this is the best version of pesto. Ever. Keep it simple folks.
The only secret here is good quality ingredients: use the best olive oil and parmesan that you have or can afford and it will lift the flavour of the pesto by an unimaginable amount. You will need a surprising amount of basil leaves, and so it’s probably most economical to buy a couple of plants from the supermarket, cut most of the leaves off to use in the first batch, but keep enough on the plant so that you can water it and bring it back to life: hey presto, pesto all summer!
Ingredients (makes a generous serving for 4)
Basil leaves from 2 – 2½ plants (or 2-3 small bunches of basil)
3 small handfuls of pine nuts
2 small handfuls of grated parmesan
3 crushed garlic cloves
4-6 tbsp good quality olive oil
Salt and freshly cracked black pepper
1. Cut the leaves from the basil plant, or from the stalks if you are using bunches of picked basil. Squash the leaves inside the blender container and top with the pine nuts, parmesan, garlic, olive oil and a generous amount of seasoning.
2. Blend until smooth. Taste to check the seasoning and adjust as you like.
Use on the day of making, or you can put it in a jar or tupperware container, drizzle the surface with olive oil and store in the fridge for at least a week.
We had the pesto with my homemade tagliolini, and a simple green salad. With a bottle of wine and some lovely company, it was the perfect Sunday dinner.
Do you have your own pesto recipe? What do you do differently?